Study On The Quality Of Cooking Wine Based On Pattern Recognition And Establishment Of Fingerprint

Cooking wine is one of the important condiments,with fishy,fragrant,fresh effect.In recent years,with the improvement of people's living standards,the quality of the wine has been continuously improved.However,the wine industry standards due to the formulation of earlier time,the standard classification is not perfect enough to meet the needs of the development of the wine industry.Based on the analysis of the functional components of cooking wine,the author used the principal component analysis and cluster analysis methods to quantitatively evaluate and scientifically classify the quality of the cooking wine in the market.At the same time,GC-MS fingerprinting was established by gas chromatography-mass spectrometry(GC-MS)to analyze the aroma of cooking wine and used for evaluation and traceability of cooking wine.The main research contents are as follows:1.According to the industry standard,the total acid,amino acid nitrogen,alcohol and salt of 43 kinds of cooking wine were measured.The results showed that it was difficult to accurately classify the quality of marketed wines based on industry standards.In order to extract the characteristic indexes of the wine grade classification,the p H,total sugar,soluble solids and antioxidation of the wine were tested.Combining these eight indicators as a wine grade index could characterize the quality of cooking wine and determine the basic characteristics of cooking wine,which laid the foundation for the classification evaluation of cooking wine.2.In this paper,it was used principal component analysis to comprehensively quantify the quality of the wine.The results showed that the cumulative variance of the first four principal components contributes 81.07%,which could represent the information of the original eight indicators.Taking the variance contribution rate of the four principal components as the weight,the comprehensive evaluation function of the quality of cooking wine was established: Z=0.4449F1+0.2232F2+0.1668F3+0.1650F4,and the comprehensive score of cooking wine quality was obtained.Among them,the actual production of cooking wine with high comprehensive score was aged wine,which was consistent with the actual,indicating that the comprehensive evaluation function of the main ingredients was reasonable and feasible.The classification of cooking wine was carried out by cluster analysis,and the intuitive classification model of cooking wine was obtained.The results showed that the 43 kinds of cookingwine could be divided into four categories,the first category was spice-flavored cooking wine;the second was light cooking wine;the third was cooking wine.3.In this paper,the aroma components of three brand series of cooking wine samples were analyzed by GC-MS,and the similarity of the characteristic peaks was evaluated by the correlation coefficient and included angle cosine coefficient.The similarities were respectively ?0.9500,0.9700 and 0.9600.The results showed that the GC-MS fingerprint of the three brands of cooking wine could be used for the authenticity identification of the brands.The GC-MS fingerprints of three brands of cooking wine were analyzed.The results showed that the three brands of cooking wine flavor could be divided into three categories: yellow rice wine flavor as the main flavor;spices flavor as the main flavor,and the taste of hemp ingredients as the main flavor.